1. In a large bowl, whisk together yogurt, cream, sugar, and vanilla
until sugar dissolves, about 2 minutes. Measure out 1 cup of mixture
into a small bowl, and whisk with cocoa powder until smooth. Transfer to
a quart-sized zip-top bag.
2. Measure out another ½ cup of vanilla mixture and add to food
processor or blender with strawberries, pureeing until smooth, about 1
to 2 minutes. Transfer to a liquid measuring cup with a spout. Transfer
remaining vanilla mixture to another quart-sized zip-top bag.
3. With scissors, snip a ½-inch hole in one corner of the bag with the
cocoa mixture and pipe evenly into the bottom third of each ice-pop
mold. Gently tap molds on the work surface to smooth. (Wipe away any
smudges on the sides of the mold to ensure a crisp, clean division
between the colors.) Snip a hole in the corner of the bag of vanilla
mixture and pipe an even layer over chocolate mixture, filling 2/3 of
the way full. Tap the molds on the counter to smooth. Top with
strawberry mixture. Insert sticks into molds and freeze until solid,
about 6 hours.